Asian Beet and Carrot Salad
Found this recipe on heatherchristo's blog. It looks beautiful and sounds delicious, I have all the ingredients on hand, and will have to give it a try very soon.
golden or red
peeled, and slice into 1/8 inch slices
soy sauce, sodium reduced
or to taste
or as needed
or as needed
peeped and freshly grated
scallions, spring or green onions
hot chili peppers
freshly chopped, optional
Preheat the oven to 350℉ (180℃) F and bring a pot of water to a boil.
Wash the beet well and pat dry.
Place the beets on a large piece of foil, drizzle a bit olive oil, sprinkle with some salt and black pepper.
Wrap up the beets and roast for about 1 hour, or until fork tender.
While beets are cooking, add all the dressing ingredients in a large bowl, and whisk until well blended.
Allow the beets to cool enough to handle, peel the skins off.
Chop the beets into wedges and place into the same large bowl with the dressing.
Slice the carrots on the bias about 1/8” thick, blanch the carrots in the boiling water for about 3 minutes.
Rinse under cold water and pat dry.
Add them into the bowl with the beets and dressing.
Toss beets, carrots and dressing until well coated.
Transfer to a serving platter.
Chill in the refrigerator until ready to use.
The salad can be made 1 or 2 days ahead.